Dutch process cocoa powder is different from its natural counterpart because it’s been alkalized. “Potassium carbonate is added to change the pH,” Wressell said.

Running out of cocoa powder mid-recipe doesn’t have to mean dessert disaster. Whether you’re baking... The post The Best ...

If you want to make a decadent chocolate dessert at home, one thing you need to stock in your pantry is cocoa powder. But walking the aisles of the grocery store and reading recipes, you may have ...

Compared to the cocoa powder you probably have on your shelf, known as "natural" cocoa powder, Dutch cocoa powder has a richer, smoother taste.

Using low-fat cocoa powder is like swapping 2% percent milk in a recipe that calls for heavy cream. Sure, you can, but the extra fat in this cocoa is what truly satisfies.

Cocoa Powder Type: Red velvet cake will always utilize natural cocoa powder, where some chocolate cake recipes call for Dutch-process cocoa powder to produce a deeper, darker chocolate effect.

Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other.

If a recipe calls for a Dutched cocoa powder and baking powder and you only have natural cocoa, you can swap them with no alterations—but the end result will be more bitter and acidic with less of a ...